Best 4 Crevettes Saute St Lucia French Creole Style Sauteed Prawns Recipes

Crevettes Sauté Saint Lucia is a classic French Creole dish that captures the vibrant flavors of the Caribbean. This tantalizing dish features succulent prawns sautéed in a rich sauce made from aromatic herbs, zesty citrus, and a touch of heat. The result is an explosion of flavors that will transport you to the sun-drenched shores of Saint Lucia. Whether you're a seasoned chef or a home cook looking to impress your friends and family, this article will guide you through the steps of creating an unforgettable Crevettes Sauté Saint Lucia that will leave your taste buds dancing.

Check out the recipes below so you can choose the best recipe for yourself!

CREVETTES SAUTE ST LUCIA - FRENCH CREOLE STYLE SAUTEED PRAWNS

Crevettes Saute St Lucia - French Creole Style Sauteed Prawns image

A colourful French Creole inspired recipe, which is very easy to make. This tangy and flavourful recipe is wonderful served with a tropical fruit salsa and yellow rice. Ingredients are just for two - but they can be increased with ease!

Provided by French Tart

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

12 large prawns, peeled with tails left on
salt and pepper, for seasoning
2 teaspoons green peppercorns, crushed
2 garlic cloves, peeled and crushed
100 g butter
1 lime, juice of
2 teaspoons Worcestershire sauce
chopped parsley
salt and pepper
olive oil
green peppers or yellow pepper, cut into thin strips
1 lime, quartered for garnish

Steps:

Heat olive oil in small frying pan and add the seasoned prawns. When the prawns are sealed, put in a hot oven for five minutes.
After removing the pan from the oven, add your butter, parsley, garlic, green peppercorns, Worcestershire sauce and lime juice.
Mix together until the sauce is creamy, then serve on a hot plate. Garnish with strips of peppers and lime.

SAUTEED PRAWNS

Sauteed Prawns image

Make and share this Sauteed Prawns recipe from Food.com.

Provided by Trudski2010

Categories Very Low Carbs

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 kg prawns
1 1/2 cups butter
150 g chopped onions
2 crushed garlic cloves
1 glass water or 1 glass white wine
30 g finely chopped parsley
salt
red pepper

Steps:

. Wash the prawns thouroughly, breaking off the feelers or legs which are too long. Fry the chopped onion in a heavy frying pan until golden with butter. Add the prawns and continue cooking until they turn red in colour.
2. Season and add a glass of water or dry white wine to the pan, then the crushed cloves of garlic and a light sprinkling of paprika. Cover the pan and allow to simmer for about 5 minutes. Check the seasoning, sprinkle over the fresh parsley and serve hot.

Nutrition Facts : Calories 538.5, Fat 47.8, SaturatedFat 29.4, Cholesterol 332, Sodium 1353.7, Carbohydrate 4.5, Fiber 0.6, Sugar 1.1, Protein 23.6

FRENCH PAIN PERDU (LOST BREAD) CREOLE STYLE

French Pain Perdu (Lost Bread) Creole Style image

Don't throw away that bread!! This is a great way to use up day old bread. The kind of bread that works best is dense French, Italian, or brioche. This is a great brunch item. For a non-alcoholic version, substitute brandy with vanilla extract. Experiment with other extracts too.

Provided by Pepina Rae

Categories Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons sugar
1/2 cup milk
1/8 teaspoon salt
1/4 teaspoon brandy
1/4 teaspoon cinnamon
1 pinch nutmeg
2 eggs, beaten
6 slices French bread
2 tablespoons vegetable oil
1 tablespoon butter
maple syrup or honey
confectioners' sugar

Steps:

Combine sugar, milk, salt, flavorings, and eggs.
Soak bread in mixture.
Cook in hot oil and butter mixture until golden brown on both sides.
Sprinkle with confectioner's sugar. Serve hot with syrup or honey.

Nutrition Facts : Calories 287.1, Fat 10.8, SaturatedFat 3.2, Cholesterol 78.4, Sodium 485.2, Carbohydrate 38.6, Fiber 2, Sugar 4.5, Protein 8.4

TAHITIAN COCONUT VANILLA PRAWNS

Tahitian Coconut Vanilla Prawns image

Make and share this Tahitian Coconut Vanilla Prawns recipe from Food.com.

Provided by Annacia

Categories Coconut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
900 g raw prawns, peeled (2lb)
120 m dark rum (4 fl. oz)
240 m double cream (8 fl.oz)
1 vanilla pod, split lengthwise
180 ml . coconut milk (6 fl.oz)
salt and pepper, to taste

Steps:

Heat the olive oil in a frying pan add the prawns and stir-fry for 3 minutes or until they turn pink.
Remove them from the pan and set aside and wipe the pan clean with kitchen paper.
Add the rum and the vanilla pod to the frying pan, bring to the boil and reduce down to about 2 tablespoons.
Stir in the cream and coconut milk, and reduce the mixture by half.
Scrape seeds out of the vanilla pod into the cream mixture and discard pod.
Season with salt and pepper.
Return the prawns to the sauce and cook for 1 minute, stirring.
Serve immediately over cooked rice.

Tips:

Use large, fresh prawns for the best results.
If you don't have creole seasoning, you can make your own by combining 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon black pepper, 1 tablespoon cayenne pepper, 1 tablespoon dried thyme, and 1 tablespoon dried oregano.
Sauté the prawns in batches so that they don't crowd the pan and cook evenly.
Don't overcook the prawns, or they will become tough.
Serve the prawns immediately with your favorite sides.

Conclusion:

Crevettes Sauté St. Lucia is a quick and easy dish that is perfect for a weeknight meal. The prawns are cooked in a flavorful creole sauce and are served with rice, vegetables, or your favorite sides. This dish is sure to please everyone at the table. Bon appétit!